Category Archives: Recipes

Awesome things I found — kid’s edition

I can’t believe it, but as I’m typing this post I’m thousands of miles away from my home and my babies! They are well taken care of, but oh how I miss them so! And because I’m thinking about my children so very much, I thought it was appropriate to share with you some amazing web finds for the kiddos!

Check out this homemade play dough recipe from And made with only two ingredients!


This is one of those, “why didn’t I think of that” moments. Thank you notes for the little ones to color! These cards are available on Etsy for purchase or as you can probably figure, make your own!

20130716-002126.jpg has a fabulous all-natural recipe for goldfish crackers!


And because we all need a little laugh every now and then… (photo links to source)


Lots of love,


What do I do with all these hard boiled eggs?

Wow, what a night! After greeting a lovely client who stopped by this evening to pick up my beloved Wentworth – An Office Desk with Personality, we heard screams coming from the girls’ room. Our sweet little Gabby had a gash on her eyebrow that looked like she was nearing the third round in a boxing match. The culprit? A flying little mermaid Barbie thrown from across the room. My husband is off to the ER for what most likely will be stitches for Gabby — she’s such a tough little girl!

The house is finally quiet now that Titus is asleep in his bassinet, and I’ve been thinking about sharing this recipe with you all week — now’s my chance! :)

Easter is getting further and further behind us. Do you have dozens of hard-boiled eggs in the fridge like me? I figure we only have a few days left of life in them, so the question is… how do we use them and avoid dumping them in the trash this weekend?

Our family has been eating a LOT healthier lately. I’ve altered the classic Egg Salad recipe to get rid of a lot of the unnecessary fat and add in some extra nutrients — and boy, is it yummy! I think this version is way better than the standard and I will say for a fact that we will never go back!


12 hard boiled eggs
1 avocado
3/4c Smart Balance mayonnaise
1 ear of corn
1c finely chopped red cabbage
Sea salt
Cracked pepper
2 tsp lemon juice
2 tsp mustard
Optional: garnish with paprika

1. Mash avocado with a fork and place in a large bowl. Add mayonnaise, lemon juice, and mustard. Mix together. By using avocado in the recipe, you are eliminating the need for the amount of mayo used and thus cutting out a lot of the fat content. Since mayonnaise is still in the recipe, I like to use Smart Balance mayo (much healthier alternative).

2. Chop egg whites and add to the bowl. I’ll usually throw in one of the yolks for flavor. The yolks are very high in fat, so sticking to just egg whites is best.

3. Slice the corn off the ear and place in bowl. Add chopped red cabbage. The corn was left over from our Easter dinner and was a little charred from the grill — this added great flavor! And the red cabbage had a little crunch that added just the right amount of texture to the recipe.

4. Mix everything together and add salt & pepper to taste. This is when I suggest to check the consistency and add more of an ingredient to your liking (if necessary).

5. Serve on toasted bread and garnish with a little paprika! Yum!

I hope you enjoy this recipe as much as we have! Until next time…

Lots of love,

How do you cook your Turkey?

Every year I try to perfect my Thanksgiving turkey and try new tips and tricks. We’re out of town visiting family this year, so I won’t get to make my turkey for Thanksgiving…but I think I’ll still cook one when we get home just so we can enjoy the leftovers! :)


Doesn’t Martha produce some beautifully photographed turkeys? And delicious recipes, too!

Some tips that have worked out great for me so far:

1. Find a great roasting pan that you love. I purchased the largest, deepest, sturdiest pan I could find a couple years ago and I’ll never go back. I like it so much more than the electric roaster that I used to use.

2. Take a stick or two of butter and smear it underneath the skin as well as on top. This helps with browning as well as a juicy breast.

3. Injecting the turkey with flavor. Last year I purchased an inexpensive plastic turkey injector from the grocery store and I LOVE it! This helps to produce a juicy breast as well as some added flavoring. I think this year I’ll experiment more with spices in the injector.

4. Placing a melted butter-soaked cheese cloth over the turkey breast while cooking. I found that this gets in the way of browning a beautiful turkey, but helps a lot with tenderness. I learned this last year. If you place the butter under the skin as mentioned in #2, then the breast will brown rather quickly and you can add the cheese cloth after the browning takes place.

5. What’s your secret?

I’d love to hear from you! Do you have any tips or tricks that I can try?

Lots of love,

Award winning chorizo chili — Yum!

The chili was a hit! I was surprised that I actually won 1st place! So, just as promised, I’ll be sharing the recipe with you all.

I’m probably about the worst person to type out a recipe because I don’t really use measurements. I do a lot of tasting and adding little by little. So here it goes…the best I know how. I figure I’ll just list the ingredients and you can taste your way through your own dish. Sound good?

The trick up my sleeve that I was hinting at on Saturday? I added three different kinds of meats!

2.5lb ground beef (the fatty kind)
5 large links Italian Sausage
2 links Chorizo
1 can navy beans
1 can pinto beans
1 can black beans
1 can kidney beans
3 medium onions
3 cloves garlic (minced)
3 large cans petite diced tomatoes
Fresh chopped basil
Butter (for sauteing onions)
Garlic powder
Chili powder

1. Turn your Crock-Pot or large stew pan on low and add all canned beans (draining water first), and all canned tomatoes (I leave the tomato juice).

2. Cook meats one at a time in a skillet, seasoned with salt and pepper. Add them to the Crock-Pot once each one is cooked. Note: The Italian sausage will need to be sliced first as it is harder to chop up in the pan. Also, you should know that chorizo melts in the pan. But don’t let this surprise you — it’s supposed to do this. Chorizo won’t cook up like traditional sausage does. Once it melts down and looks consistent, add it to the Crock-Pot. It’ll mix well and give the chili a nice flavor.

3. Saute minced garlic and chopped onion with butter, salt, and pepper. Add mixture to Crock-Pot when onions begin to look transparent.

4. Season with the remaining ingredients to taste. Note: Don’t use that much cumin as it is a bold spice and can take over. Taste the chili before adding the chili powder — the chorizo already adds spice.

5. Let cook on low for 3-4 hours so that the flavors melt together. I also like to garnish the top with fresh cut basil.

6. Enjoy! :)

Let me know if you have any questions.

Lots of love,

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